Vegetable Soufflé
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 153. Vision transcription from the scanned page; needs review.
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Ingredients
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 3 tablespoons margarine or butter
- 1/4 cup all-purpose flour
- 3/4 teaspoon fresh marjoram, basil, dill, or tarragon, snipped; or
- 1/4 teaspoon dried herb, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup milk
- 1 cup shredded cheddar or Swiss cheese (4 ounces)
- 1 cup finely chopped cooked broccoli, cauliflower, asparagus, carrot, or spinach
- 3 egg yolks
- 3 egg whites
Instructions
- In a medium saucepan cook onion and garlic in margarine or butter till tender. Stir in flour, dried herb, salt, and pepper. Add milk all at once. Cook and stir till thickened and bubbly. Remove from heat. Add shredded cheese and stir till melted. Stir in broccoli, cauliflower, asparagus, carrot, or spinach.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "soufflé con spinaci e gamberi" by fugzu; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/70253321@N00/6308890190. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.